Heat oven to 350. Combine cake mix, oil, and eggs in mixing bowl. Place rolo in the center of each scoop of cookie dough and roll/fold dough to cover the rolo and form a cookie dough ball. Place on cookie sheet and bake 8-10 minutes. Enjoy!
Cream together butter, vegetable oil, eggs, sugars, and water.
Combine all dry ingredients, and then slowly add to butter mixture.
Mix until well combined. Dough should be a little crumbly.
Roll dough into golf ball sized balls. Place on cookie sheet.
To give the cookies their signature rough edge place about 1/4 cup of sugar and a pinch of salt in a bowl. Dip the bottom of a glass into the sugar and then smush the dough balls with it (you may need to get the glass slightly wet to get the sugars to stick). When you smush the dough you may need to also twist the glass as well.
Bake at 350 for about 8 mins (they should barely be browning on the bottom). Cool cookies on a rack, once cool keep in the fridge.
-sour cream frosting-
1/2 cup room temp butter
3/4 cup sour cream
Approx one 2 lb pkg of powder sugar.
1 teaspoon salt
1/4 cup milk
Red food coloring
Cream together butter, sour cream, and salt. Slowly add powder sugar. When it gets so thick it’s not frosting like anymore add a splash of milk. Alternate this process until the frosting is at your desired consistency. Add red food coloring to get the color you like.
this recipe is from the Our Best Bites cookbook. I was introduced to it by my sister in law, Courtney. (:
1 cup milk
4 Tbs butter
3 1/4- 3 1/2 cups flour
1 (.25oz) package rapid rise yeast/ ~2 1/4 tsp
1/4 cup white sugar
1/2 tsp salt
1 cup brown sugar, packed
1 1/2 Tbs ground cinnamon
1/2 cup butter, softened
1 1/2 cup powdered sugar
2 Tbs melted butter
1/2 tsp vanilla
1-2 Tbs milk
-Dough- Place milk and 4 Tbs butter in a microwave safe bowl, heat on high for 1 1/2 minutes. Butter should be at least partially melted. Stir and set aside. In a large mixing bowl whisk together 2 cups of flour, yeast, white sugar, and salt. When milk mixture has cooled to warm add it to flour mixture along with egg while the beater is is running. Beat until well combined, about 1 min. Add remaining flour only until dough is barely leaving the sides of the bowl. It should be very soft and slightly sticky. Continue knead the dough for 5 mins. Turn dough out on a floured surface and let rest for 10 mins while you prepare the filling.
-Filling- Make sure butter is softened well. Mix with both brown sugar and cinnamon.
-Assembly- Roll dough into a rectangle about 12×14 inches. Spread brown sugar mixture over the surface (you may have to crumble it over the surface). Roll up from the longer side of the rectangle and pinch edges closed. Score the roll into 12 equal pieces and the cut into rolls. Place in sprayed 9×13 pan. Coverpan with a clean towel and letraise in a warm place for about 30 minutes. Preheat oven for 350. When rolls have finished rising bake for 15-20 minutes or until lightly golden brown. If desired spread with icing while still warm.
You can also use a cream cheese frosting: 1 (8oz.) pkg cream cheese that has been softened,1/4 cup of softened butter, 1 cup powdered sugar, 1/2 tsp vanilla, 1 1/2 tsp milk.
You can use floss to cut the dough
DONT ADD TOO MUCH FLOUR!!! As my SIL says softer cinnamon rolls = the perfect amount of flour.